Baked Mediterranean Chicken Thighs

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

8 chicken thighs (bone-in, skin and excess fat removed)

1 onion (thinly sliced)

1 ripe tomato (skin removed and grated)

2-3 tablespoons of extra virgin olive oil

1 lemon (juice)

2 sprigs of fresh rosemary (optional)

5 garlic cloves (minced)

1 teaspoon of oregano

1 teaspoon of smoked paprika

1 teaspoon of cumin

1 teaspoon of onion powder

½ teaspoon of white pepper

Salt (to taste)

Directions

Step 1 - Make marinade

preheat oven

Preheat oven to 200°C / 400°F

Grate tomato, build marinade

Grate the 1 ripe tomato directly into the baking dish, and add nearly all the juice of 1 lemon, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of cumin, 1 onion 1 teaspoon of onion powder, and ½ teaspoon of white pepper. Mix well, add the 2-3 tablespoons of extra virgin olive oil and 5 garlic cloves, and mix until the marinade has an even consistency.

Step 2 - Add chicken and bake

Add chicken thighs and season to taste

Add skinless 8 chicken thighs to the marinade. Add sliced onion between chicken pieces. Season with Salt to taste and sprinkle a few sprigs of fresh 2 sprigs of fresh rosemary on top.

bake for 40 minutes

Bake for 40 minutes.

Step 3 - Serve

garnish and serve

Allow to cool for 5 minutes before serving. Serve with a final squeeze of fresh lemon and some chopped parsley or coriander.

Nutrition

• Serving Size: 150 g
• Calories: 371 kcal
• Total Fat: 20.7 g
• Saturated Fat: 4.7 g
• Cholesterol: 126 mg
• Sodium: 131 mg
• Total Carbohydrate: 7.4 g
• Dietary Fiber: 1.9 g
• Total Sugars: 2.3 g
• Protein: 38.4 g